Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth

Food microbiology : fundamentals and frontiers

Doyle, M. P., Beuchat, L. R., & Montville, T. J. (2013) · doi:10.1128/9781555819972 · Cited by 3,575

Structure and functions of the bacterial microbiota of plants

Bulgarelli, D., Schlaeppi, K., Spaepen, S., van Themaat, E. V. L., & Schulze-Lefert, P. (2013) · Annual Review of Plant Biology · doi:10.1146/annurev-arplant-050312-120106 · Cited by 3,308

Exploitation of vegetables and fruits through lactic acid fermentation.

Di Cagno, R., Coda, R., De Angelis, M., & Gobbetti, M. (2013) · Food Microbiology · doi:10.1016/j.fm.2012.09.003 · Cited by 644

Structure-function relationships of the antibacterial activity of phenolic acids and their metabolism by lactic acid bacteria

Sánchez-Maldonado, A. F., Schieber, A., & Gänzle, M. G. (2011) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2011.05141.x · Cited by 414

Interactions of gut microbiota with dietary polyphenols and consequences to human health

Tomás-Barberán, F. A., Selma, M. V., & Espı́n, J. C. (2016) · Current Opinion in Clinical Nutrition & Metabolic Care · doi:10.1097/mco.0000000000000314 · Cited by 372

Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree

Filannino, P., Bai, Y., Di Cagno, R., Gobbetti, M., & Gänzle, M. G. (2015) · Food Microbiology · doi:10.1016/j.fm.2014.08.018 · Cited by 354

Bioactive peptides from vegetable food matrices: Research trends and novel biotechnologies for synthesis and recovery

Rizzello, C. G., Tagliazucchi, D., Babini, E., Sefora Rutella, G., Taneyo Saa, D. L., & Gianotti, A. (2016) · Journal of Functional Foods · doi:10.1016/j.jff.2016.09.023 · Cited by 250

Addressing the inter‐individual variation in response to consumption of plant food bioactives: Towards a better understanding of their role in healthy aging and cardiometabolic risk reduction

Manach, C., Milenković, D., de Wiele, T. V., Rodriguez‐Mateos, A., de Roos, B., García‐Conesa, M., Landberg, R., Gibney, E. R., Heinonen, M., Tomás-Barberán, F. A., et al. (2016) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.201600557 · Cited by 247

FODMAPs: food composition, defining cutoff values and international application

Varney, J. E., Barrett, J. S., Scarlata, K., Catsos, P., Gibson, P. R., & Muir, J. G. (2017) · Journal of Gastroenterology and Hepatology · doi:10.1111/jgh.13698 · Cited by 232

Fermentation-based biotransformation of bioactive phenolics and volatile compounds from cashew apple juice by select lactic acid bacteria

Kaprasob, R., Kerdchoechuen, O., Laohakunjit, N., Sarkar, D., & Shetty, K. (2017) · Process Biochemistry · doi:10.1016/j.procbio.2017.05.019 · Cited by 228

Cadmium toxicity alleviation in rats using lactobacillus-fermented and unfermented opuntia ficus-indica L. juices

El-Aziz, N. M. A., Badr, A. N., Farrage, E. A., Darwish, A. M. G., & Shehata, M. G. (2025) · Toxicology Reports · doi:10.1016/j.toxrep.2025.102089 · Cited by 2

Characterization of SCOBY and Lactiplantibacillus plantarum ELB90 Fermented Coffee Kombucha from Different Coffee Sources

Saroğlu, Ö., Irmak, Y. G., Yıldırım, R. M., & Karadağ, A. (2025) · Fermentation · doi:10.3390/fermentation11080428 · Cited by 3

Development of plant-based infant complementary food from Cucumeropsis mannii, Dioscorea dumetorum, Musa paradiasica, and Malus domestica fermented with lactic acid bacteria

Tata, T. M., Thierry, N. N., Viretto, C., Tlais, A. Z. A., Polo, A., Gobbetti, M., & Ejoh, A. R. (2025) · Food, Nutrition and Health. · doi:10.1007/s44403-025-00038-9 · Cited by 2

Assessment of multi-strain probiotics in regulating diet-induced obesity in Balb/c mice model

Chauhan, M., Maniya, H., Mori, P., Nagpal, R., Tirgar, P., & Kumar, V. (2025) · International Journal of Obesity · doi:10.1038/s41366-025-01928-w · Cited by 3

The Impact of Yeast Strains and Oenological Procedures on the Chemical Composition, Antioxidant Potential, and Aromatic Profile of Blueberry Wines

Zhang, J., Pei, H., Zhou, R., & Zhang, G. (2025) · Foods · doi:10.3390/foods14223930 · Cited by 2

Fermented beverages enriched with quinoa or chestnut–persimmon: Nutritional, functional, and anti-nutritional assessment

Secchi, G., Tajmousavilangerudi, A., Viretto, C., Tlais, A. Z. A., Angeli, A., Vrhovšek, U., Brigante, F. I., Moretton, M., Betta, E., Khomenko, I., et al. (2026) · LWT · doi:10.1016/j.lwt.2026.119054 · Cited by 2

Endophytic lactic acid bacteria drive microbial specialization and suppress potential pathogens during alfalfa fermentation

Gao, Y., Yuan, B., Zhou, H., Wang, Y., Yang, F., & Ni, K. (2026) · Food Bioscience · doi:10.1016/j.fbio.2026.108338 · Cited by 2

Pulsed electric field-assisted fermentation enhances nutritional composition and bioactivity in wheat-based beverages

Weilan, G., Hernández‐García, L., Asensio‐Grau, A., Pallarés, N., Castagnini, J. M., Pardellas, J., Gregorio, R. P., Barba, F. J., & Martínez‐Culebras, P. V. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.149412 · Cited by 2

Dietary flavonoids for brain health: Molecular mechanisms and functional food applications

Sagan, J., Reszczyńska, E., Dresler, S., Feldo, M., Czelej-Wrzesień, M., & Hanaka, A. (2026) · Journal of Functional Foods · doi:10.1016/j.jff.2026.107357 · Cited by 3

Designing antioxidant-rich functional breads: The role of fruit and vegetable fortification and sourdough fermentation

Plessas, S. (2026) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2026.111921 · Cited by 2

Transitioning Towards Sustainable Diets: Pulses, Their Role in Modulating Gut Microbiota and Metabolic Health

Lazarte, C. E., Rane, R., Hållenius, F. F., & Prykhodko, O. (2026) · Nutrients · doi:10.3390/nu18152571 · Cited by 2

Kimchi and sauerkraut lactic acid bacteria and human health

Das, S. K., Das, G., Paramithiotis, S., & Patra, J. K. (2022) · Elsevier eBooks · doi:10.1016/b978-0-323-89875-1.00013-4 · Cited by 2

Evaluation of Antifungal and Biopreservative Potential of Orange Peel-derived Lactobacillus fermentum O1.1 in Cherry Tomatoes

Azhar, M., Chaudhary, A., Gaba, S., Bashir, L., Pinnaka, A. K., Kamra, A., Kumar, S. N., Singh, P. K., Panwar, N., Irfan, M., et al. (2025) · Journal of Food Protection · doi:10.1016/j.jfp.2025.100541 · Cited by 2

Influence of Cnidoscolus aconitifolius and Crotalaria longirostrata flours on gluten functionality and bread properties during fermentation

Calonico, K., Pérez‐Carrillo, E., & Millán, J. D. L. R. (2025) · Applied Food Research · doi:10.1016/j.afres.2025.101357 · Cited by 2

Antioxidant compounds from fermentation and microbial sources

Alfaia, C. M., Patarata, L., & Fraqueza, M. J. (2024) · Elsevier eBooks · doi:10.1016/b978-0-443-15386-0.00008-4 · Cited by 1

Effects of Different Production Methods on the Quality and Microbial Diversity of Sauerkraut in Northeast China

Liu, W., Wang, Y., Zhao, T., Zheng, Y., Mu, G., & Qian, F. (2024) · Foods · doi:10.3390/foods13233947 · Cited by 1

Characterization of Novel Dairy Leuconostoc mesenteroides S-L8 Strain for Opuntia ficus-indica Fruit Juice and Peels Fermentation

Contreras, L., Verón, H. E., Salguero, E., Baletka, A., Isla, M. I., & Torres, S. (2025) · ACS Food Science & Technology · doi:10.1021/acsfoodscitech.5c00334 · Cited by 1

Sustainable protein production from mallow leaves by lactic acid bacteria as a green alternative protein

Darwish, A.-Z. M., & Darwish, S. (2025) · Applied Food Research · doi:10.1016/j.afres.2025.101373 · Cited by 1

Development of a Mixed-Strain Fermentation Process for Sour Pomegranate: An Analysis of Metabolites and Flavor Compounds

Yang, Y., Mulati, A., Huang, X., Li, Y., Shataer, D., Liu, H., & Wang, J. (2025) · Foods · doi:10.3390/foods14213733 · Cited by 1

Changes in nutritional and volatile composition of peach puree as affected by fermentation with different Lactobacillus strains and subsequent cold storage

Han, Q., Liu, J., Nawaz, M., Liu, H., Zhang, Q., Lv, Z., Chen, D., Yang, W., & Jiao, Z. (2025) · Food Chemistry X · doi:10.1016/j.fochx.2025.103441 · Cited by 1

Legume fermentation: Nutritional benefits and emerging applications

Verni, M., Vari, A., Rizzello, C. G., & Perri, G. (2026) · Advances in food and nutrition research · doi:10.1016/bs.afnr.2026.03.011 · Cited by 1

Microbial Succession and Functional Metabolite Formation During SCOBY Fermentation of Pomelo Peel Substrates

Kono, T., Lai, Y.-C., Chen, B., & Kuo, M. (2026) · Fermentation · doi:10.3390/fermentation12050219 · Cited by 1

Comparative functional and antioxidant characterization of enzymatic and fermentation-derived sugar beet waste hydrolysates

Acar, A., Eyiz, V., & Tontul, İ. (2026) · Food Bioscience · doi:10.1016/j.fbio.2026.109207 · Cited by 1

Coffee-derived lactic acid bacteria postbiotics: strain-specific antimicrobial, redox and Caco-2 immunomodulation readouts

Tenea, G. N., Marinaș, I. C., Pîrcălăbioru, G. G., Geană, E., Cifuentes, V., & Chifiriuc, M. C. (2026) · Journal of Functional Foods · doi:10.1016/j.jff.2026.107381 · Cited by 1

Next-generation fermented foods: engineering the future of functional nutrition and emerging food safety challenges

HACIFETTAHOĞLU, B. N., & Bilici, S. (2026) · Frontiers in Microbiology · doi:10.3389/fmicb.2026.1869717 · Cited by 1

Environmentally Friendly Plant Growth-Promoting Rhizobacteria Promote Diverse Mechanisms of Plant Nutrient Acquisition

Praženicová, R., Ryšlavá, H., & Hýsková, V. (2026) · Horticulturae · doi:10.3390/horticulturae12060738 · Cited by 1

Genome-wide safety evaluation and functional characterization of a fermentation strain for Mi Zhen

Shi, M., Guo, T., Lin, F., & Lin, Q. (2026) · Applied Food Research · doi:10.1016/j.afres.2026.102459 · Cited by 1

Diversity and the potency of indigenous bacteria in dengen fruit (Dillenia serrata), passion fruit (Passiflora edulis), and pineapple fruit (Ananas sp.) of South Sulawesi, Indonesia

Tenriawaru, E. P., Suharjono, S., Ardyati, T., & Zubaidah, E. (2021) · IOP Conference Series Earth and Environmental Science · doi:10.1088/1755-1315/743/1/012071 · Cited by 1

Lotus leaf extract (LLE) alleviates obesity through gut flora and its metabolites

Wang, T., Yang, Y., Hou, J., & Yin, L. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.146433 · Cited by 1

Upcycling Grape Pomace in a Plant-Based Yogurt Alternative: Starter Selection, Phenolic Profiling, and Antioxidant Efficacy on Human Keratinocytes

Torreggiani, A., Caponio, M., Pinto, D., Mondadori, G., Verardo, V., Gómez‐Caravaca, A. M., Verni, M., & Rizzello, C. G. (2025) · Foods · doi:10.3390/foods14244294 · Cited by 1

Fermentation-driven biotransformation of a carob-based yogurt alternative enhances antioxidant responses in human keratinocytes

Caponio, M., Gómez‐Caravaca, A. M., Verardo, V., Pinto, D., Mondadori, G., Carofiglio, V. E., Centrone, D., Verni, M., & Rizzello, C. G. (2026) · Applied Food Research · doi:10.1016/j.afres.2026.101771 · Cited by 1

Lactiplantibacillus plantarum fermentation enhances anti-aging bioactivity and phytochemical profile of Kushui Rose (Rosa sertata × R. rugosa)

Xi, J., Shi, Q. W., Wang, C., Liu, X., Dong, S., Feng, J., & Yang, F. (2026) · Food Bioscience · doi:10.1016/j.fbio.2026.108599 · Cited by 1

Antioxidant and Cytoprotective Effects of Fermented Panax ginseng Berry and Root Extracts

Park, M., & Lee, S. M. (2026) · Fermentation · doi:10.3390/fermentation12030148 · Cited by 1

Strain-dependent antioxidant properties of lactic acid bacteria isolated from artisanal Tulum cheese

Kayhan, M. A., Oraç, A., Demirci, T., & Akın, N. (2026) · International Dairy Journal · doi:10.1016/j.idairyj.2026.106631 · Cited by 1

Biological Deacidification and High-Value Transformation of Acidic Citrus Pulp by Multi-Microbial Fermentation

Xian, W., Qin, X., Hu, X., Liang, Y., Xie, H., Pan, T., & WU, Z. (2026) · Foods · doi:10.3390/foods15081276 · Cited by 1

Nutrient-Driven Metabolic Adaptation of Lactiplantibacillus plantarum during Fermentation: Insights into Liberation of Bound Phenolics in Foxtail Millets

Zhao, Z., 段李歌, Ren, J., Li, Y., & Wang, J. (2026) · Journal of Future Foods · doi:10.1016/j.jfutfo.2026.04.010 · Cited by 1

Coffea arabica Infusion as a Potential Substrate for Kombucha Fermentation Modulates Microbial Populations, Symbiotic Culture of Bacteria and Yeast Ultrastructure, and Functional Attributes: Insights From Machine Learning

Júnior, P. S. P. C., Melo, D. D. S., Buttrós, V. H., Magalhães‐Guedes, K. T., Dias, D. R., & Schwan, R. F. (2026) · Journal of Food Science · doi:10.1111/1750-3841.71117 · Cited by 1

Development of sauce technology from fermented plant-based materials for the food industry and horeca

Serdyuk, М., Bandura, V. N., Kolisnychenko, T., Паламарек, К., Romanovska, O., Brykova, Т., Marusiak, T., & Parashchuk, A. (2026) · «Scientific Route» OÜ eBooks · doi:10.21303/978-9908-845-03-6.ch8 · Cited by 1

Sourdough-Based Starter Cultures for Fermentation in Agri-food Industry

Albagli, G., Brito‐Silva, L., Moura‐Nunes, N., Perrone, D., Amaral, P. F. F., & Finotelli, P. V. (2024) · Springer eBooks · doi:10.1007/978-3-031-48604-3_10 · Cited by 1

Impact of lactic acid fermentation using Lactiplantibacillus plantarum on the physicochemical, phytochemical, and biological properties of Antidesma bunius (L.) Spreng. fruit juice

Nituda, J. P., & Lizardo, R. C. M. (2024) · Food Science and Preservation · doi:10.11002/fsp.2024.31.5.721 · Cited by 1

Thoughts on the future of probiotic beverages

Paramithiotis, S., Syrokou, M. K., & Drosinos, E. H. (2021) · Elsevier eBooks · doi:10.1016/b978-0-12-818588-9.00022-x · Cited by 1

Phenolic Compounds and In Vitro Antioxidant Activity

Latronico, R., & Filannino, P. (2024) · Methods and protocols in food science · doi:10.1007/978-1-0716-3706-7_17 · Cited by 1

Microbial Metabolic Pathways and the “Fermented Plant Foods—Human Health” Axis

Cagno, R. D., Filannino, P., & Gobbetti, M. (2021) · Foods · doi:10.3390/foods10051105 · Cited by 1

Microbiological and Rheological Properties of Nut-Based Beverages Fermented with KefirPreprint

Göçer, E. M. Ç., & Koptagel, E. (2022) · SSRN Electronic Journal · doi:10.2139/ssrn.4156590 · Cited by 1

Diet and Nutrition in Alzheimer’s Disease and Healthy Aging

Bule, M. H., Shah, M. A., Abdurahman, A. A., Ullah, M. S., Shah, S., Amin, A., & Niaz, K. (2019) · Springer eBooks · doi:10.1007/978-981-13-9636-6_3

Omics Perspectives in Food Science

Braconi, D., & Santucci, A. (2019) · Elsevier eBooks · doi:10.1016/b978-0-08-100596-5.22898-9

Influence of extracts of different Feijoa (Acca sellowiana) leaf genotypes on the lactic fermentation performed by a mixed culture

Beilke, L., Sumny, E. H., Moroni, L. S., do Amarante, C. V. T., & Kempka, A. P. (2021) · Emirates Journal of Food and Agriculture · doi:10.9755/ejfa.2021.v33.i4.2687

Application of lactic acid bacteria in green biorefineries

Lübeck, M., & Lübeck, P. S. (2019) · FEMS Microbiology Letters · doi:10.1093/femsle/fnz024s

Bioactive Components in Fermented Foods and Food By-Products

Verardo, V., Gómez‐Caravaca, A. M., & Tabanelli, G. (2020) · MDPI eBooks · doi:10.3390/books978-3-03928-852-6

Functional Properties of Natural Herbal Extract Through Fermentation Using Lactiplantibacillus plantarum Derived from KimchiPreprint

Jeong, C. H., Lee, H. J., Hwang, H., Kim, T.-W., Roh, S. W., Park, B., Seo, S. W., Shin, Y. K., & Hong, S. W. (2022) · SSRN Electronic Journal · doi:10.2139/ssrn.4160479

Perspectives

Gänzle, M. G., & Gobbetti, M. (2023) · Springer eBooks · doi:10.1007/978-3-031-23084-4_13

Efeito do ultrassom na cinética de secagem de goiaba potencialmente probiótica (Psidium guajava), viabilidade de Lacticaseibacillus rhamnosus GG e qualidade funcional

Gonçalves, D. J. R. (2023) · doi:10.47328/ufvbbt.2023.458

Fermentação ácido lática de sucos de frutas e vegetais por probióticos

Camillo, G. H. T. A. (2022) · doi:10.47749/t/unicamp.2022.1258922

Methods involved in the recycling and valorization of nutrients from agricultural waste biomass

Aswani, R., Soni, K. B., & Radhakrishnan, E. K. (2024) · Elsevier eBooks · doi:10.1016/b978-0-443-15924-4.00008-4

Study on simulation effect of physical and chemical characteristics of sausage by sausage model system

Ji, L., Zhou, C., Zhou, Y., Nie, Q., Luo, Y., Yang, R., Wang, S., Ning, J., Zhang, J., & Zhang, Y. (2024) · Frontiers in Nutrition · doi:10.3389/fnut.2024.1408618

Isolation, Carbohydrate Metabolism Profile, and Molecular Identification of Plant-Derived Lactic Acid Bacteria from Musa acuminata x balbisiana and Medinilla cummingii Naudin

Pava, K. C. L., Doblas, G. Z., Toledo, J. M. S., & Cruz, R. Y. D. (2024) · Tropical Journal of Natural Product Research · doi:10.26538/tjnpr/v8i6.20

Sourdough-based microbiota, fermentations and the development of anti-microbial and anti-oxidant metabolites

Sharma, H., Rao, P. S., Rocha, J. M., & Özoğul, F. (2024) · Elsevier eBooks · doi:10.1016/b978-0-443-18622-6.00014-1

Physicochemical properties and physiological activities of Eruca sativa extract fermented by lactic acid bacteria

Park, M. H., & Kim, B. (2025) · Food Science and Biotechnology · doi:10.1007/s10068-025-01941-9

Opuntia cladodes fermentation: an insight into antimicrobial activity and volatile profile

Marrella, M., Figuccia, S., Ricci, A., Saadoun, J. H., Vecchio, L. D., Cirlini, M., Bernini, V., & Lazzi, C. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.107395

Evaluation of physicochemical characteristics, bioactivity, flavor profile and key metabolites in the fermentation of American ginseng extracts by Lactic acid bacteria and yeastPreprint

Tian, Z., Li, R., Wu, S., Huang, X.-H., Wang, X.-S., & Qin, L. (2025) · SSRN Electronic Journal · doi:10.2139/ssrn.5490867

Evaluation of physicochemical properties,bioactivity, and metabolic profile of Xuxiang kiwifruit juice co-fermented by Lactiplantibacillus plantarum and Latilactobacillus sakeiPreprint

Xie, S., Wang, R., Liu, G., Chen, J., Yang, X. L., Zhang, W., & Wei, Y. (2025) · SSRN Electronic Journal · doi:10.2139/ssrn.5778910

Biochemical composition, antioxidant, and antimicrobial properties of fermented plant-based beverages from Ceratonia siliqua (Carob) supplemented with Thymus capitatus

(2025) · German Journal of Veterinary Research · doi:10.51585/gjvr.2025.4.0159

Taxonomic and Genomic Characterization of Enterococcus alishanensis JNUCC 77 Isolated from the Flowers of Zinnia elegans

Hyun, K.-A., Kim, J.-H., Ko, M. N., & Hyun, C. (2025) · Microbiology Research · doi:10.3390/microbiolres16120259

Fermentation of Herbs and Spices: A Biotechnological Strategy to Enhance Functional Value

Gómez-Pliego, R., Espinosa-Raya, J., Ríos-Guerra, H., & Temis-Cortina, J. A. (2025) · IntechOpen eBooks · doi:10.5772/intechopen.1013002

Effect of mixed fermentation of Lactiplantibacillus plantarum and Lactiplantibacillus acidophilus on physicochemical attributes, volatile compounds and functional properties of pear juice

Li, D., Tian, Y., Zhizhou, C. H. E. N., Sun, J., Yaqiong, L. I. U., Zhu, H., & Mu, J. (2025) · Food Chemistry X · doi:10.1016/j.fochx.2025.103443

Acrylamide mitigation in rye sourdough bread utilising lactic acid bacteria and yeast at various fermentation stages

Maher, A., Miśkiewicz, K., Rosicka‐Kaczmarek, J., Oracz, J., Dziugan, P., & Nowak, A. (2026) · Food Additives & Contaminants Part A · doi:10.1080/19440049.2025.2602186

Microbial Valorization of Grape Seed Biomass Enhances (Poly)phenolic Profile and Generates Postbiotic Metabolites

Samarakoon, K., & Rupasinghe, H. P. V. (2026) · Waste and Biomass Valorization · doi:10.1007/s12649-026-03483-5

Isolation and Identification of Lactic Acid Bacteria from Fermented Soybean Pulp and Its Application as Starter Culture for Soy Yogurt

Sumagaysay, C. J. L., Sumagaysay, J. B., Menisterio, J. M. H., Robles, L. G., Cruz, R. D., & Elumba, Z. S. (2025) · International Journal of Latest Technology in Engineering Management & Applied Science · doi:10.51583/ijltemas.2025.1407000107

Utilization of Mature Luffa Cylindrica Resources: Influence of Lactiplantibacillus Plantarum P101 Fermentation on Chemical Composition and Functional Characteristics of Luffa

Feng, X., Xu, X., Zhang, J., & Xu, H. (2026) · Journal of Food Science · doi:10.1111/1750-3841.71000

Enhancement of Antioxidant and Anti-Inflammatory Activities of Radish (Raphanus sativus L.) By-Products Through Enzymatic Pretreatment and Lactic Acid Fermentation

Park, M. H., & Kim, K.-O. (2026) · Foods · doi:10.3390/foods15071150

Effect of Lactobacillus plantarum b-1 on the color attributes, phenolic profile and antioxidant activities of Pomegranate JuicePreprint

Yang, Y., He, Z., Zhu, Y., Tao, L., Yu, X., Wu, Z., & Li, K. (2026) · SSRN Electronic Journal · doi:10.2139/ssrn.6485053

Development of Functional Beverage from Seawater Saline-Alkali Land Asparagus Based on Co-fermentation and Design Innovation

Cherif, M., Konate, S., & Diallo, A. A. (2026) · BIG D · doi:10.64504/big.d.v3i2.387

Étude de bioactivité, de bioconversion et d’absorption par cellules CACO-2 d’un principe actif d’origine végétale pour la prévention du diabète de type 2

Haguet, Q. (2021) · theses.fr (ABES) · doi:10.70675/d41afb26z3461z49fdza225zb7758bb535b8

Bioversité des oenocoques dans les boissons fermentées et modalités d'intéractions avec leurs bactériophages

Barchi, Y. (2023) · theses.fr (ABES) · doi:10.70675/ff94577azbd3dz406az95daz8dbc19f50d2a

Comprehensive study of the microbiome of fermented vegetables using integrative approaches

Junker, R. (2024) · theses.fr (ABES) · doi:10.70675/26164caeze8c2z4baaz9744z98cbc2b9a7c8

Pasteurized kiwifruit juice fermented by probiotic strains: study on physicochemical properties, volatile profiles, and health-related metabolomic characteristics

Zhang, S., Zhang, J., Zhou, L., Wen, R., Zhang, Y., Zou, J., Wang, P., Wu, S., & Shi, L. S. (2026) · Food, Nutrition and Health. · doi:10.1007/s44403-026-00057-0

Genomic Insights into the Probiotic Potential of Lactic Acid Bacteria Isolated from Tocosh: Traditional Peruvian Fermented Potatoes

la Cruz, V. J. R. D., Silva-Jaimes, M. I., Pio, C., Abanto, M., Taira, M. A., & Ramirez, P. (2026) · International Journal of Molecular Sciences · doi:10.3390/ijms27093981

Changes of physicochemical properties, bioactive compound, antioxidant and antimicrobial activity in tamarillo fruit juice (Solanum betaceum Cav.) during fermentation by Lactobacillus plantarum

Singgih, M., Julianti, E., Suciati, T., & Inayah, I. (2026) · Journal of Research in Pharmacy · doi:10.12991/jrespharm.1944923

Sequential fermentation with Monascus purpureus and Limosilactobacillus fermentum drives gamma-aminobutyric acid and phenolic compounds accumulation and flavor reconfiguration in longan–lingzhi juice

Chen, W., Chen, H., Liang, S., & Miao, Y. (2026) · Food Bioscience · doi:10.1016/j.fbio.2026.109121

The Effect of Lactic Acid Bacteria Fermentation on the Anti-Diabetic Activity of Pumpkin Puree

Qayyum, A., Junejo, S. A., Xu, Z., Hassan, M. Z., Liu, B., & Chen, Z. (2026) · Foods · doi:10.3390/foods15111882

Mixed-microbe solid-state fermentation modulates the physicochemical and aroma profiles of Eucommia ulmoides leaf

Gu, B., Zhang, W., Guo, B., Wang, X., Wu, F., Zhang, Y., Tian, H., Li, X., & Huang, J. (2026) · Frontiers in Microbiology · doi:10.3389/fmicb.2026.1844724

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Fermentation of Polygonatum cyrtonema with lactic acid bacteria to improve its flavor, antioxidant, and hypouricemic potential

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